Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours
Author:
Acurio Liliana12ORCID, Salazar Diego1ORCID, Castillo Bagner1, Santiana Cristian3, Martínez-Monzó Javier2ORCID, Igual Marta2ORCID
Affiliation:
1. Department of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, Ambato 180150, Ecuador 2. i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain 3. Facultad de Ciencias Pecuarias, Escuela Superior Politécnica de Chimborazo (ESPOCH), Panamericana Sur Km 1 1/2, Riobamba 060155, Ecuador
Abstract
Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization.
Funder
Centro de Cooperación al Desarrollo (CCD) of the Universitat Politècnica de València
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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